DEAR JIM: This recipe of Marion Cunningham’s ran in 1997. It called for the vegetables to be ground, but we think chopping them makes for a prettier relish. We tested this recipe several times, and ...
Whether you prefer to call it relish or salsa really doesn’t matter. All that matters is today’s mix of fresh ingredients is the perfect accompaniment to grilled chicken, pork or fish as a relish, or ...
Note: This relish comes from "Learning to Cook with Marion Cunningham" and can be refrigerated for up to 10 days. It's good on corn, chicken, salmon or a baked potato. Put the tomatoes and juices in a ...
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